The warmer weather is here, which means less time cooking and more time outside, doing other things. We went on a long 6-mile walk and when we got home, I just didn’t really feel like cooking a lot. No worries though. I still made a simple, yet delicious dinner. Often times, simple things are the best things. I made some spicy garlic and chili shrimp and Andouille sausage skewers that just seemed to really hit the spot.
Spicy Shrimp and Andouille Skewers
2 lb large shrimp, peeled and deveined
1/2-3/4 lb Andouille sausage links
1 red bell pepper, cut in large chunks
1 green bell pepper cut in large chunks
1/4 red onion, cut in large chunks
1-2 TBSP garlic
2 tsp salt
2 tsp chili powder
1 tsp aji amarillo chili powder (yellow garlic), optional
1/4 cup olive oil
Brown the sausage on all sides, cooking for about 3 minutes per side. Let the sausages cool for just a bit, then cut them in large chunks. You are only par cooking the sausages, since they will cook more on the grill.
Mix everything together and let marinate for at least 1/2 hour before putting it on the skewers. Once skewered, you can put them in the refrigerator until you are ready to put them on the grill to cook. Reserve the extra marinade for later.
Once you are ready, put the skewers on a hot grill and grill them up.
When everything is done, heat up the sauce and pour over the skewers, then serve over rice. I used my leftover arroz verde, which was a perfect match. I also had some of my lemon pepper cornbread I served to complete the meal Lemon and Pepper Cornbread My wine choice was a cool, crisp, citrusy chardonnay. A perfect meal for a perfect day. Of course, we enjoyed it outside on the deck.
Stay safe and stay well Everyone. ‘Til next time.